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Crispy Sesame Tofu


Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep the broccoli green. Tofu will take on the taste of whatever food it is cooked with. It is high in protein and is also a very good source of B vitamins and iron.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2003


  • 1 one-pound block firm tofu
  • 1/4 cup sesame seeds
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons reduced-sodium soy sauce
  • 1 head (about 1 1/4 pounds, stems and florets) broccoli, cut into 1/2-inch pieces
  • Salt and fresh ground pepper


  1. Place block of tofu flat on cutting board; slice lengthwise into 4 equal pieces, then down the middle to make 8 squares. Place on baking sheet lined with three layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, 5 minutes.

  2. Spread the sesame seeds on a plate. Press both sides of each tofu square into sesame seeds. In a large nonstick skillet, heat 1 tablespoon sesame oil over medium heat. Cook tofu, until golden brown, 4 to 6 minutes per side. Add the soy sauce; continue cooking, turning tofu, until it has absorbed all the liquid, about 1 minute. Remove from pan. Wipe skillet with a paper towel.

  3. Add broccoli, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup water to skillet. Simmer, covered, until broccoli is tender, about 5 minutes. Divide among 4 serving plates; arrange 2 tofu squares on each. Drizzle with remaining tablespoon sesame oil. Serve.

Reviews Add a comment

  • CristinW
    20 OCT, 2013
    Easy weeknight supper; delightfully light yet full of flavor. I used green beans instead and made a bit of rice as a side. Tofu cooked this way would be wonderful appetizer as well, perhaps cut into smaller bites.
  • aonm
    1 OCT, 2013
    I've been trying out different tofu recipes - and this one is what I was looking for. Easy and delicious, the family was very happy. Didnt give it 5 stars because some sort of sauce with it to help the broccoli out would be nice. I will definitely make this again.
  • marlowlu
    26 JUL, 2011
    I used silken, firm tofu which had a very different texture, but was still good (though it didn't really get crispy). I mixed some sriracha and bragg's amino acids into the tamari (didn't have soy sauce). The tofu was eaten with the broccoli and some rice noodles in broth and was a great compliment to both!